Joemas Pie
Ingredients:
For the Crust:
1 cup crushed gingerbread cookies
1 cup crushed pretzels
1/2 cup melted butter
For the Peppermint-Pumpkin Layer:
1 cup canned pumpkin puree
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon peppermint extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
For the Eggnog-Cranberry Mousse:
1 cup eggnog
1/2 cup cranberry sauce (whole berry)
1 tablespoon gelatin powder
1/4 cup water
1 cup whipped cream
For the Spiced Apple-Caramel Topping:
2 apples, thinly sliced
1/2 cup caramel sauce
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Additional Toppings:
Crushed candy canes
Edible gold leaf
A sprig of rosemary, for garnish
Directions:
Prepare the Crust: Preheat your oven to 350°F (175°C). Combine crushed gingerbread cookies, pretzels, and melted butter in a bowl. Press the mixture into the bottom of a pie dish. Bake for 10 minutes, then cool.
Make the Peppermint-Pumpkin Layer: Whisk together pumpkin puree, heavy cream, sugar, peppermint extract, cinnamon, nutmeg, and eggs. Pour this mixture over the cooled crust. Bake for 20 minutes at 350°F. Let it cool and set.
Create the Eggnog-Cranberry Mousse: Soften gelatin in water. Warm the eggnog in a pan, and then dissolve the softened gelatin in it. Let it cool slightly. Fold in the cranberry sauce and then gently fold in the whipped cream. Spoon this mousse over the pumpkin layer and refrigerate until set.
Spiced Apple-Caramel Topping: In a pan, cook the apple slices with caramel sauce, ginger, and cloves until the apples are just soft. Cool this mixture, and then arrange it artfully on top of the mousse layer.
Final Touches: Sprinkle crushed candy canes over the top, delicately place a few pieces of edible gold leaf for a festive look, and garnish with a sprig of rosemary.
Serving: Chill the pie for at least 4 hours before serving. This bizarre Christmas dessert combines traditional holiday flavors in an unexpected way, making it a unique and elaborate centerpiece for your holiday table!